Ingredients
Equipment
Method
Warm and froth the oatmilk
- Warm the oatmilk in a small saucepan with brown sugar apple syrup or apple butter and cinnamon over medium heat, whisking until fully combined (about 2 minutes). Look for the cinnamon to dissolve and the mixture to steam but not boil.
- Froth the warm mixture with a milk frother until light and foamy (about 30–60 seconds). Stop when the foam looks airy and holds a soft peak.
Assemble the macchiato
- Pour the espresso into a mug. The mug should be ready to catch the frothed oatmilk without splashing.
- Top with the frothed apple oatmilk, letting it swirl over the espresso. Use a steady pour so the foam stays thick and layered.
- Finish with a drizzle of caramel sauce over the top. Add it last for the clearest caramel ribbon across the foam.
Notes
Pro tip: Warm just until steaming so the oatmilk stays frothable—boiling can mute the texture. Serve immediately for best foam; storage isn’t recommended because the milk will deflate. No freezing needed for this drink. If you want a dairy-free twist, it already is dairy-free—just use oatmilk and ensure your espresso is dairy-free by default (it usually is).
